Vermicelli pudding

Vermicelli pudding

By
From
Spice Kitchen
Serves
4
Photographer
Jana Liebenstein

As children, my cousins and I often spent summer holidays with my grandparents at their home in Dehradun, a sprawling country town in the Himalayan foothills. The house was surrounded by lychee, mango, plum and peach orchards, with trees to climb, and uninterrupted lazy days of book reading, but most of all, fabulous food prepared by their hugely talented cook, Moti Singh. This dish was a particular highlight – a decadent breakfast cereal or a delicious, comforting dessert. You can buy the roasted vermicelli for this dish from Indian grocery stores.

Ingredients

Quantity Ingredient
400ml milk
125ml pouring cream
55g sugar
3 saffron threads
4 green cardamom pods, coarsely ground
2 tablespoons sultanas
100g roasted vermicelli
pistachio nuts, shelled and chopped, to garnish

Method

  1. Heat the milk in a heavy-based saucepan over a low heat. When it is hot, stir in the cream, sugar, saffron, cardamom and sultanas and simmer for about 30 minutes.
  2. Carefully slide in the vermicelli and cook over a low heat, stirring continuously, for about 15 minutes or until the pudding thickens.
  3. Garnish with the pistachio nuts and serve hot.

Variation

  • For a lighter version of this dish, more appropriate for serving at breakfast, heat the milk and stir in the sugar, saffron, crushed green cardamom pods and sultanas, omitting the cream. Do not simmer for 30 minutes. Instead, add the vermicelli immediately, and then continue as for the recipe above.
Tags:
restaurant
Indian
India
Asia
Asian
Spice Kitchen
Ragini
Dey
restaurant
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